Ingredients:

  • 1/2 cup (120ml) soy sauce (low sodium preferred)
  • 1/4 cup (60ml) Worcestershire sauce
  • 1/4 cup (60ml) apple cider vinegar
  • 1/4 cup (60ml) ketchup
  • 1/4 cup (60ml) brown sugar (packed)
  • 2 tablespoons (30ml) Dijon mustard
  • 2 tablespoons (30ml) smoked paprika
  • 1 tablespoon (15ml) garlic powder
  • 1 tablespoon (15ml) onion powder
  • 1 teaspoon (5ml) ground black pepper
  • 1 teaspoon (5ml) cayenne pepper (optional, for a little kick)
  • 2 tablespoons (30ml) vegetable oil
  • 2 scallions (green onions), finely chopped
  • 4 cloves garlic, minced
  • 4-5 pounds (1.8-2.3 kg) beef ribs (back ribs or short ribs work well)

Instructions:

  1. In a large bowl, whisk together soy sauce, Worcestershire sauce, apple cider vinegar, ketchup, brown sugar, Dijon mustard, smoked paprika, garlic powder, onion powder, black pepper, cayenne pepper (if using), vegetable oil, scallions and garlic until well combined.
  2. Place the beef ribs in the bowl with the marinade or in a large zip-top bag. Make sure the ribs are fully coated in the marinade.
  3. Seal the bag or cover the bowl tightly. Refrigerate for at least 4 hours, but preferably overnight (8-12 hours), turning the ribs occasionally.
  4. Preheat grill to medium-low heat. Remove ribs from marinade (discard used marinade). Grill, turning occasionally, until tender and the internal temperature reaches 203°F (95°C), about 2-3 hours. Baste with extra BBQ sauce (if desired) during the last 30 minutes.
  5. Remove the ribs from the heat and let them rest for at least 10-15 minutes before serving. This allows the juices to redistribute, resulting in more tender and flavorful ribs.
  6. Carve the ribs and serve with your favorite BBQ sides.